Serves 1
Directions
- 1Slice carrots.
- 2Dice red bell pepper.
- 3Mince garlic.
- 4Grate ginger.
- 5Gather fresh thyme and scotch bonnet pepper.
- 6Combine spices in a small bowl.
- 7Add lentils to a bowl.
- 8Heat oil in a skillet.
- 9Add diced onions to the skillet.
- 10Add diced red bell pepper, minced garlic, and chopped green onions to the skillet.
- 11Add fresh thyme and scotch bonnet pepper to the skillet.
- 12Add spices and a dollop of peanut butter to the skillet.
- 13Stir the ingredients in the skillet.
- 14Add diced potatoes, sliced carrots, and lentils to the skillet.
- 15Stir the ingredients.
- 16Pour vegetable broth into the skillet.
- 17Add a whole scotch bonnet pepper to the mixture.
- 18Cover the skillet and cook.
- 19Add spinach to the cooked curry.
- 20Pour coconut milk into the curry.
- 21Add more peanut butter to the curry.
- 22Serve rice in a bowl.
- 23Add the finished curry around the rice.
- 24Garnish with lime wedges.
- 25Garnish with fresh cilantro.
Ingredients
- carrots
- red bell pepper
- garlic
- ginger
- fresh thyme
- scotch bonnet pepper
- peanut butter
- spices
- lentils
- oil
- onion
- green onions
- potatoes
- vegetable broth
- spinach
- coconut milk
- lime
- rice
Equipment
bowlknifecutting boardskilletspoon
Tips
- This recipe is a veganized version of a traditional Jamaican curry.
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